Prawn And Scallop Kebabs With Wasabi Dipping Sauce Recipes

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SPICY SHRIMP SCALLOP KEBABS W/WASABI DIPPING SAUCE



SPICY SHRIMP SCALLOP KEBABS W/WASABI DIPPING SAUCE image

Categories     Shellfish     Vegetable     Low Carb     Grill/Barbecue

Yield 4 MEAL SERVINGS 6-8 APPETIZER SERVINGS

Number Of Ingredients 18

1 lb. shrimp
1 1b. sea scallops
1 large onion cut into chunks
2 yellow squash sliced 1/4"
2 zucchini sliced 1/4"
1 8oz package of mushrooms
1/3 c. chile oil
(if unable to find use olive oil+ add 1/2tsp. cayenne
pepper)
2 cloves garlic crushed
1 tbsp of fresh lemon juice
1 tsp kosher salt
1 tsp paprika
1/2 tsp white pepper
1/2 c. hellmans mayo
1/4 c. finely chopped cilantro
1 clove garlic minced
1 1/2 tsp of prepared wasabi

Steps:

  • Assemble skewers onion, yellow squash, shrimp, zucchini, mushroom or however you would like. Starting w/the chile oil add garlic, lemon juice, salt paprika and pepper. Allow kebabs to marinade several hours or overnight. Grill approximately 3-4 minutes per side depending on the size of the shrimp or scallops. NOTE - DO NOT ADD SHRIMP AND SCALLOPS ON THE SAME SKEWER THE SCALLOPS WILL TAKE LONGER TO COOK. MAKE SHRIMP KEBABS AND SCALLOP KEBABS.

WASABI CRUSTED SCALLOPS



Wasabi Crusted Scallops image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 20

1 tablespoon canola oil
1 cup minced shallot
3 tablespoons minced fresh ginger
1 tablespoon minced fresh garlic
2 tablespoons sesame oil
1 cup plum wine or dry sherry
2 cups lobster stock, fish stock, or chicken stock
20 ounces unsweetened coconut milk
2 tablespoons sweet chile sauce*
3 cups mango puree, or 5 very ripe mangos peeled and pureed
2 limes, juiced
Kosher salt
1/4 cup whole mustard seeds
3 tablespoons coriander seeds
1 tablespoon black peppercorns
3 cups wasabi peas*
Wasabi powder
Kosher salt
12 large sea scallops
Vegetable oil, for searing

Steps:

  • To make the coulis: Heat the canola oil over medium heat in a medium saucepan. Add the shallots, ginger, and garlic and cook, stirring frequently until the shallots are translucent, about 5 minutes. Add the sesame oil, plum wine, lobster stock, coconut milk, sweet chili sauce, and simmer until the flavors blend and the mixture reduces by about one-quarter, about 8 minutes. Add the mango puree and season with lime juice and salt. Simmer for another 3 to 5 minutes then strain and set aside in a warm place.
  • To make the crust: In a spice grinder or mortar, grind the mustard and coriander seeds with the peppercorns and wasabi peas. Adjust the seasoning with wasabi powder and salt.
  • Shortly before serving roll the scallops in the crust. Heat the oil in a large skillet over medium-high heat. Add the scallops and cook until they begin to crisp then flip. Cook the scallops until they are crisp on all sides. Spoon the scallops onto warm plates. Spoon coulis around the scallops and serve.

PRAWN KEBABS



prawn kebabs image

this is an amazing starter before a meal try it out!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Provided by EddieHernandez

Time 21m

Yield Serves 8

Number Of Ingredients 10

125 ml olive oil
6 table spoons of lime juice about 2 limes
2 garlic cloves finely chopped
1/2 teaspoon of granulated sugar
1/2 a teaspoon of chili powder
leaves from a small coriander bunch finely chopped
1 tablespoon of soy sauce
1 cm of fresh root ginger peeled and finely chopped
salt and pepper
32 large raw prawns total around 750 g

Steps:

  • 1. whisk together the oil lime juice ginger and garlic. Add the sugar chilli powder chopped coriander,soy sauce, salt and pepper. Stir well.
  • 2.take 8 bamboo skewers, thread 4 prawns on each and lay them in a dish.
  • 3. pour the marinade over the prawns, cover and put in fridge for 1 to 2 hours, turning occasionally.
  • 4. heat the grill and brush the rack with oil. Put the kebabs on the rack and grill them for 2-3 minutes until they turn pink. Turn them and do the same for the other side.
  • 5. put the kebabs on a plate and serve with lime wedges on the side and last squeeze of lime on the top.

SCALLOP KABOBS



Scallop Kabobs image

"I'm always on the lookout for recipes that are lower in fat and heart-healthy, too. These kabobs fill the bill. I like to serve them with a fruit salad and a light dessert." Edie DeSpain - Logan, UT

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 8

3 tablespoons lemon juice
3 tablespoons reduced-sodium soy sauce
2 tablespoons canola oil
Dash garlic powder
Dash pepper
1-1/2 pounds sea scallops
3 medium green peppers, cut into 1-1/2-inch pieces
2 cups cherry tomatoes

Steps:

  • In a small bowl, combine the first five ingredients. Pour 1/4 cup into a large resealable plastic bag; add scallops. Seal bag and turn to coat; refrigerate for 20 minutes. Cover and refrigerate remaining marinade for basting., Meanwhile, in a large saucepan, bring 3 cups water to a boil. Add peppers; cover and boil for 2 minutes. Drain and immediately place peppers in ice water. Drain and pat dry., Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the tomatoes, scallops and peppers., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until scallops are firm and opaque, basting occasionally with reserved marinade.

Nutrition Facts : Calories 238 calories, Fat 7g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 624mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges

SHRIMP AND SCALLOP KABOBS



Shrimp and Scallop Kabobs image

"These seafood kabobs are a big hit with everyone who loves spicy food. Don't forget to use the extra seasoned butter as a dipping sauce!" Mitzi Sentiff - Annapolis, Maryland

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

3/4 cup butter, cubed
3 teaspoons Cajun seasoning
1-1/2 teaspoons hot pepper sauce
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
12 uncooked large shrimp (about 1/2 pound)
16 sea scallops (about 2 pounds)

Steps:

  • In a microwave-safe bowl, melt butter. Stir in the Cajun seasoning, pepper sauce, garlic powder and onion powder; set aside 1/2 cup butter mixture for serving and keep warm., Peel and devein shrimp, leaving tails on. On four metal or soaked wooden skewers, alternately thread shrimp and scallops. , Place skewers on greased grill rack. Cook, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until shrimp turn pink and scallops are firm and opaque, basting occasionally with butter mixture. Serve with reserved butter.

Nutrition Facts : Calories 399 calories, Fat 35g fat (22g saturated fat), Cholesterol 170mg cholesterol, Sodium 813mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein.

GRILLED SHRIMP AND SCALLOP KABOBS



Grilled Shrimp and Scallop Kabobs image

Who doesn't love backyard grilling season? For a quick and healthy dinner, fire up the grill and look no further than shrimp and scallop kabobs! With a zesty lemon juice, thyme and salt and pepper these seafood kabobs offer up robust flavor and are ready in 25 minutes. If you're on grill duty, remember to leave a little space on your kabob for an even cook! Take in the savory aromas and bonus points if you can dine al fresco.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 10

1/4 cup lemon juice
1/4 cup vegetable oil
1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 pound sea scallops
12 uncooked large shrimp in shells
8 medium whole fresh mushrooms, (about 6 ounces)
8 cherry tomatoes
1 medium zucchini, (about 1 inch in diameter), cut into 1-inch slices

Steps:

  • Heat coals or gas grill for direct heat.
  • Mix lemon juice, oil, thyme, salt and pepper. Cut scallops in half if over 1 inch in diameter.
  • Thread scallops, shrimp, mushrooms, tomatoes and zucchini alternately on each of four 10-inch metal skewers. Brush with lemon juice mixture.
  • Grill uncovered 4 inches from medium heat 10 to 15 minutes, brushing frequently with lemon juice mixture and turning once, until scallops are white and shrimp are pink and firm.

Nutrition Facts : Calories 220, Carbohydrate 7 g, Cholesterol 50 mg, Fat 2, Fiber 2 g, Protein 14 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 310 mg

PRAWN AND SCALLOPS IN LEMON CREAM SAUCE



Prawn and Scallops in Lemon Cream Sauce image

Again I made this while hubby was away as he does not like scallops, but you can make with just the prawns or throw other seafood into the mix. It is another really quick and easy meal to make, hardly any effort but yummy to taste. You will see below that I have written the quantities I make, on the seafood, so adjust amounts if you want more.

Provided by The Flying Chef

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

450 -500 g uncooked king prawns (I allow 5 per person depending on the size of prawns.)
600 g scallops, no roe (I allow for 4 per person.)
1 tablespoon olive oil
3 garlic cloves, crushed
500 g asparagus, thin stemmed
200 g sugar snap peas, trimmed
3 teaspoons lemon juice
4 tablespoons dry white wine
1 cup cream
1 teaspoon fish stock granules
2 tablespoons fresh parsley, finely chopped
1 tablespoon dill

Steps:

  • Combine prawns, scallops, oil and garlic in a bowl.
  • Cook seafood on a heated oiled grill plate or BBQ or pan fry until changed in colour. Remove and cover to keep warm.
  • Boil, steam or microwave asparagus and peas until just tender, drain and cover to keep warm.
  • Add juice and wine to a pan bring to the boil, reduce heat, add stock, cream, dill, and 1 tablespoon parsley (Reserve remainder for garnish.) Bring to the boil again, add seafood, simmer uncovered until hot.
  • To Serve: Arrange vegetables on a plate top with seafood and sprinkle with remaining parsley. Garnish with lemon slices and dill if desired.

PRAWN AND SCALLOP KEBABS WITH WASABI DIPPING SAUCE



Prawn and Scallop Kebabs with Wasabi Dipping Sauce image

Good friends of ours prepared these delicious kebabs for us and were nice enough to give me the recipe. My first experience with wasabi and I liked it.

Provided by ratherbeswimmin

Categories     Spicy

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

12 large scallops
12 large prawns, shelled and deveined
1/4 cup peanut oil
1 tablespoon rice vinegar
2 tablespoons soy sauce
1 tablespoon sake
1 tablespoon wasabi paste
2 cloves garlic, finely minced

Steps:

  • To make the Wasabi Dipping Sauce: mix together all the sauce ingredients in a bowl and whisk to combine; set aside.
  • Alternate the scallops and prawns on skewers.
  • Brush the scallops and prawns generously with the wasabi dipping sauce.
  • Grill over high heat for 2 minutes; turn skewers, brush with sauce and grill for 2-3 more minutes or until shrimp are pink and scallops are firm.
  • Be careful to not overcook.
  • Serve with remaining sauce for dipping.

Nutrition Facts : Calories 175.7, Fat 13.9, SaturatedFat 2.4, Cholesterol 33.5, Sodium 781.4, Carbohydrate 2.8, Fiber 0.1, Sugar 0.2, Protein 8.9

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